Sweet Potatoes and Mushroom Thanksgiving Stuffing Recipe - Vegetarian Thanksgiving Stuffing Recipe

Описание: Sweet Potatoes and Mushroom Thanksgiving Stuffing Recipe - Vegetarian Thanksgiving Stuffing Recipe
Sweet Potato and Mushroom Thanksgiving Stuffing Recipe - Vegetarian Thanksgiving Stuffing
Sweet Potato and Mushroom Thanksgiving Stuffing Recipe - This Sweet Potato and Mushroom Vegetarian Thanksgiving Stuffing is something that even meat-lovers would enjoy for Thanksgiving. Buttery, herby, and flavorful, this is the best Thanksgiving stuffing recipe ever.
#VegetarianThanksgivingRecipes
#ThanksgivingStuffing

Course: Dinner
Cuisine: American

Prep Time: 30m
Cook Time: 60m
Total Time: 90m
Servings: 8 Servings
Author: Anjali

Ingredients:
8 Oz Button Mushrooms wiped with a paper towel and then sliced (227gm)
1 Medium-Sized Sweet Potato rinsed, peeled, and chopped into 1/2 inch cubes
2 Medium-Sized Carrots shredded
1 Medium-sized Onion Diced (I have used red onion, you can also you yellow or white onion)
5 Cloves Garlic minced
3 Stocks Celery diced
2-3 medium-sized Fresh Green Beans finely chopped
¼ Cup Parsley Finely chopped
8 Tablespoon Salted Butter divided
1 Teaspoon Dried Thyme 1/2 tablespoon if using fresh
1 Teaspoon Dried Sage 1/2 tablespoon if using fresh
½ Teaspoon Salt OR TO TASTE
½ Teaspoon Freshly Ground Black Pepper OR TO TASTE
2 Cup Vegetable Broth
½ Cup Walnuts Chopped and Toasted
1/2 tsp Lemon Juice
1 Large Loaf French Bread 18-24" long

1) Prepare the veggies. Wipe the mushrooms with a wet kitchen towel. Slice the mushrooms. Peel and Shred Carrot. (Use the large hole of a cheese grater). Peel and chop the sweet potatoes into 1/2 inch cubes. Wash and dice the celery. Finely chop the green beans. Dice the onions and mince the garlic. Chop the parsley.
2) Heat 2 tablespoons of butter in a deep dish skillet over medium heat. Add sliced mushrooms. Sautee until the Mushrooms release all of its moisture get caramelized on the edges. As it begins to brown from the edges (after 4-5 minutes), add other veggies.
3) Now, add your diced onions, minced garlic, diced celery, chopped sweet potatoes, and finely chopped green beans, and shredded carrot into the skillet. Add dried sage, dried thyme, ground black pepper, and salt. Sautee until the onions are translucent and the carrots have softened. (4-5 minutes)Meanwhile, in a separate pan toast the chopped walnuts on medium heat until you get a nutty fragrance. Keep it aside.
4) Add additional 2 tablespoons of butter, chopped parsley, Lemon Juice, and chopped walnuts. (Taste the veggie mixture once and adjust the salt as per taste).
5) Preheat the oven to 375°F or 190°C. Cut the bread into 1/2 inch cubes. If your bread is not stale, then chop the bread throw them in a bowl. Pop it in the oven, while the oven is preheating. Add the bread to your vegetable mixture, stir well to coat the bread with the vegetable mixture.
6) Finally, pour the vegetable broth and mix well. While you mix, your bread might break down and that's completely al-right. The bread will absorb only half of the broth. Do not over-mix. It will absorb the rest of the moisture while it gets baked.
7) Grease a 9x13 inch or similar size casserole dish with cooking spray. Add the stuffing to your casserole dish. Spread it out and slightly compress it. Cover with foil, and bake for 30-minutes. After 30-minutes, get the stuffing out of the oven. Remove the foil and top with the remaining 4 tablespoons of butter. (The butter should be cold and cut into chunks).Pop it in the oven (uncovered) and bake for additional 15-minutes or until the top is browned. Garnish with more parsley and serve.
Try to purchase the bread sometime before. I buy mine at least one or two days ahead. Because the bread should be stale for this recipe. If it's not stale and you've got it yesterday or just now, then you can put it in a baking dish with some oil and pop it in the oven only for the duration during which the oven is getting preheated.  If your stuffing feels dry, add an additional 1/4 cup vegetable broth.  If you want to make it vegan then just use vegan butter and apart from that everything else is vegan-friendly. You can make it ahead overnight and pop it in the refrigerator. Next morning, Thaw in the countertop for 2 hours on Thanksgiving day and then bake just before serving and enjoy it hot.  If you want to add apples and cranberries, you can dice the apples and sautee it with other veggies. Then, later on, you can add them as a topping. 

calories 366Kcal